Take 1 cup peanuts, 1 cup til (sesame seeds), and 2 cups jaggery. Chop the jaggery finely.

Now, in a pressure cooker, heat some water and place a stand in the center. Place 2 cups of jaggery in a bowl, cover the bowl, place it in the cooker, close the lid, and pressure cook on a medium flame for 1 whistle.

Meanwhile, add 1 cup til to a pan and roast on a low flame until it puffs up. Transfer it to a plate, let it cool, then add it to a mixer jar and grind using the pulse mode. Transfer the ground til to a bowl.

Next, add 1 cup peanuts to a pan and roast on a low flame until they turn crispy and start splitting. Transfer the peanuts to a towel and rub gently to remove the outer skins.

Add the roasted peanuts to a mixer jar and grind using the pulse mode to make a coarse powder. Transfer it to the bowl. The peanut–til mixture is ready.

Once the pressure releases naturally, open the cooker. The jaggery will be completely melted. Add 2 tbsp ghee, 1/2 tsp cardamom powder, and 1/2 tsp dry ginger powder. Mix well.

Add the hot jaggery mixture to the peanut–til mixture and mix well.

Transfer the sukhdi to a plate and level it. Garnish with roasted til, almond slivers, and pistachio slivers.

Let it rest for 2–3 hours, then cut into pieces.

Serve or store in an airtight container. It stays good for up to 1 month at room temperature.